Brinner: It’s what’s for dinner

If there’s one unsung hero of dinner, I’d have to say it’s Pillsbury Crescent Rolls. I don’t know how they manage to fit so much flaky goodness in one little tube, but I’m grateful for it.  I love them on their own, but those little dough squares make an excellent base for an all-in-one egg dish. I’m not really a morning person, so I don’t often go to the trouble of making a big breakfast. I do, however, pull out all the breakfast stops for brinner (brin-ner : foods you usually eat in the morning served for dinner. Delicious and inexpensive and completely necessary for happiness in life).

Brinner: It's what's for dinner

The original recipe for Bacon and Egg Crescent Squares comes to you courtesy of Tablespoon.com. The ingredients are simple, and if you buy crescent roll dough in bulk like I do, you probably have everything on hand.

Brinner ingredients

You will need one tube of Pillsbury Crescent Roll goodness, 4 eggs (extra large if you have them), bacon, salt, pepper and Parmesan cheese (optional).

Precooked bacon works fine for this recipe, but if you want to cook up your own, I recommend baking it in the oven. It’s super easy, splatter free and a cinch to clean up. Warning: The ease of preparation may cause an increase in bacon consumption. You have been warned.

Just lay out your strips of bacon on a foil-lined pan with sides. Pop them in a cold oven. Then set the oven to 400 degrees. Walk away. Come back in 17 minutes to a pile of sizzling deliciousness.

baconimage

Now let’s start transforming that magical tube of dough. Pop open the crescent rolls and carefully lay out the dough flat. I did this right on a cookie sheet covered with parchment paper. Separate the dough into four rectangles, being careful not to stretch it out too much.Pinch the dough together along the middle seam, then roll up the four edges a bit to make a self-contained crust. This needs to hold the egg in place, so make sure your edges are raised enough.

croissant dough

Crack one egg onto each section of dough. I’ve made this a couple of times, and I’ve had one overflow incident every time. It’s okay. You can try scooping it back in, or admit defeat and let it cook next to the dough. Toss a little salt and paper and a pinch of Parmesan cheese onto each egg. If you’re using pre-cooked bacon, go ahead and add two slices to the top of each rectangle.

eggs in dough

Bake at 400 degrees for about 12 minutes. If you’re making your own bacon, you can put these in on the bottom rack without any trouble. When the eggs are cooked and the crust edges are slightly browned, remove from the oven. Add bacon to the top if you haven’t already, and marvel at your fancy (but super easy) brinner creation.

Finished Brinner Product

This doesn’t happen a whole lot at our house, but Alex ate his entire dinner. Ignore the 2-year-old watching Toy Story at the table and marvel at the empty plate.

Alex eats his brinner

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Comments

  1. Lisa Henry says:

    I have to try this!!!

  2. Just tried a modified version of this recipe this morning. Was in a pinch and had all the ingredients (although I substituted the bacon for ham, as I didn’t have bacon on hand). Will be adding this to my list of quick breakfast recipes. Will link back to your original post. Thanks for this!

    • I’m so glad you liked it! I like that it’s easy and tastes really good. Sometimes it’s hard to find that magic combination!

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